Italian Recipes - Scallops with Parmesan Sauce

Ingredients                   

• 1 pound fresh or frozen large sea scallops

• 6 cups purchased Italian-blend tom mixed greens or prewashed baby spinach

• 4 small red and/or yellow tomatoes, cut into chunks or wedges

• 3 tablespoons butter or margarine

• 1 teaspoon bottled minced garlic (2 cloves)

• 1/4 teaspoon cayenne pepper

• 1 tablespoon all-purpose flour

• 1/4 cup half-and-half or light cream

• 1/3 cup grated Parmesan cheese

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Method:

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Preheat broiler. Divide greens among four dinner plates. Arrange tomatoes on top of greens; set aside.

2. Place scallops on the unheated rack of a broiler pan; set aside. In a small saucepan melt butter; stir in garlic and cayenne pepper, Remove from heat.

3. Brush half of the butter mixture on scallops. Broil scallops 4 inches from heat about 8 minutes or until opaque, turning once. (If desired, for easier turning, thread scallops on metal skewers before broiling.)

4. Meanwhile, for sauce, return saucepan to heat; stir flour into remaining butter mixture. Add half-and-half and Parmesan cheese; cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

5. Arrange broiled scallops on top of greens and tomatoes on dinner plates; drizzle with sauce.